Rolus
Ingredients

Flour | 100% | 10000 g |
QS Krentenbollen (Fruit Buns) » | 15% | 1500 g |
Fresh Yeast | 6% | 600 g |
Proson Wit Royal (white) » | 2% | 200 g |
Salt | 1,5% | 150 g |
Water approx. | 62% | 6200 g |
Filling | ||
Raisins | 40% | 4000 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in |
Dough temperature | Approx. 26ºC. |
Scale | Approx. 1700 gram (30 pieces) |
Dough proof | Approx. 20 minutes |
Moulding | Divide and round up. Place the dough pieces in the cinnamon sugar. Roll the dough pieces ever longer in stages in the cinnamon sugar. Shape it like a bolus. Place the rolus on a baking sheet covered with baking paper |
Final proof | Approx. 85 minutes |
Baking | Approx. 6-7 minutes at 260ºC. |